The new year 2018 has started quite well. Less stress, more fun and more creativity. A few days ago, I went for a shopping spree with my mum in the center of Athens and we ended up in a vegetarian restaurant called "Avocado: Food for life". As you would expect from the name, avocado is included in a lot of their dishes. We ordered a salad with roasted beets, blanched spinach, a kind of sheep/goat cheese (Manouri), spring onions and avocado slices. Delightful! Then, we finished with a Spanish tortilla with zucchini & broccoli. What I liked the most was that they used a variety of ingredients, all of them fresh.
In this small trip to Athens, I also looked for books to read. I was told that Tom Robbins is an amazing American writer and that his books are a must read. So, I got myself one of his books called "Half-asleep in frog pyjamas". A very weird and uncommon title, which made me curious to read it just to see what it talks about. Lately, I want to read more books, especially biographies or books by philosophers. So, in 2018 I plan to read at least four books and see how that goes...
I don't know about you, but I was craving for some moist and healthier cupcakes yesterday. Then I discovered my mum had some sprinkles in her pantry and I knew it had to be a funfetti kind of cupcake. You know, the ones you used to eat as a kid, colourful and fun. The recipe is very simple and if you have kids, you can try to make it with them as well. I cooperated with my mum, especially during the shooting, where I made her do the sprinkling of the cupcakes and sometimes the frosting.
The recipe calls for non dairy milk and no eggs, so if you are vegeterian/vegan or just want to eat a little healthier (these do contain sugar) then this recipe is perfect for you. I was inspired by Minimalist Baker's similar recipe of funfetti cupcakes. The blog contains only vegan or vegeterian recipes that are just as delicious as non-vegan recipes. Have a look at their blog and discover a variety of recipes you would want to make over and over again.
Vanilla Sprinkles Cupcakes with Coconut Frosting (Vegan)
ingredients (for 12 cupcakes)
1/2 cup vegetable butter (such as margarine)
1 cup almond milk
1 tablespoon vinegar
1 1/2 cups flour
2/3 cup brown sugar (raw)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1/2 cup sprinkles (and more for topping)
2 teaspoons vanilla essence
for the frosting
1/2 cup vegan butter with coconut oil or margarine
1 1/2 cup icing sugar
2 tablespoons almond milk
how do I make it?
1. In a small bowl, pour the almond milk with the vinegar, stir a little bit and let the mixture to the side until you need to use it. In another bowl shift together the flour, baking soda, baking powder and salt. Set aside.
2. Using a bigger bowl, place inside the vegetable butter and with an electric mixer beat until soft (for about 2 minutes). Add the sugar and mix some more until the sugar dissolves a little bit (about 2 more minutes). Last, add the vanilla essence and mix again.
3. Start adding the flour mix and the almond milk little by little in the butter, while mixing every time. When you are done, add the sprinkles and gently mix with a spatula. Don't overmix.
4. Preheat your oven to 175 C. Take out a muffin pan and place 12 muffin cases. With a scoop for ice cream, try to fill each muffin case about 2/3. Let the mixture sit for 2 minutes and when the oven is ready, bake the cupcakes for 22 to 25 minutes. Use a toothpick after 20 minutes to check if they are cooked.
5. Take the cupcakes out of the oven and let them cool completely before making the frosting.
6. To make the frosting, use a bowl again and beat first the vegan butter well. Start adding the icing sugar in doses and in the end add the almond milk. You can a little bit more of sugar or milk depending on how the mixture turns out. You want it think, but a little moist as well.
7. Take your cupcakes and start placing some frosting on top as you wish. Sprinkle some colourful sprinkles on top and enjoy!
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